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Sunday, November 16, 2008

Chettinad Uppu Kari (Chettinad Salted Mutton Curry)


This is yet another Chettinad delicacy which I suppose is unique in this area alone.The speciality of this lamb curry is that the real taste of mutton is fully brought out with out using any masala.No ginger garlic paste or coriander powder or chili powder used.The hot taste needed is brought out from red chillies used as such.One has to taste this curry to be aware of the real taste of lamb curry which is supposed to be the king of all other meat.The smell which came out from my kitchen today while I was cooking this afternoon was so wonderful that it attracted my neighbours even and they started asking me whether they can come home for lunch.
As the prices of this meat has skyrocketed nowadays, that we want to increase the gravy with less meat using masalas.Moreover now a days all of us have become calorie conscious and we don't want to have just the meat alone which is highly fatty.But those who are young and can afford to have little fat content now and then should really try to taste this.For bachelors this preparation is very easy as no grounded masala is needed.

Ingredients
Lamb meat(bone less) -300 gms
Pearl onion-20
garlic-20 pods
crushed ginger-small piece
Red chili-10
Tomato-1
To season
Oil-3 table spoons
Fennel seeds-1 teaspoon
Curry leaf-little
Procedure
Cut the meat into small pieces,wash and keep aside.In a pressure pan or small cooker season the curry with the items given in 'to season'. Now break the chillies into halves and add to the oil.saute for a minute Now add the crushed ginger,onion and garlic pieces.Saute them well.Add the tomato pieces also and saute.Finally add the meat along with turmeric powder and saute well for 6 to 7 minutes in low fire.Once the meat pieces have changed colour and oil comes on top add the salt needed and mix well.Add 3/4 cup of water,mix well and close the cooker.Cook for 10 minutes.After the pressure releases,open the cooker and transfer the contents into a kadai and cook till the water content if any in the curry gets dried up.You can always switch off when you get the consistency you desire.Usually this curry is made little dry so that it go well with rasam or curd rice

20 comments:

Cham said...

I wish i was ur neighb, I would have self invited myself :) My mom said from veggie to meat is very expensive nowadays...
Very different this recipe...

Sujatha said...

i'm drooling on your uppu kari..:) wow, very tempting.. I'm a big fan of muttons and your dishes looks so authentic and mouth watering.. I agree, lamb curry is the king of all meat dishes... :)

Kayal said...

I have heard of this curry...but never knew the recipe. So really thanks a lot for the recipe. My husband hates anything with ginger garlic paste, and for this reason its so precious for me to store this recipe.

SriLekha said...

it looks delicious
join in the sweet event going in my blog!

Sanhita said...

This looks yummy. Have to try it.

Saravanan said...

Hi Achi,

Been a while since i heard from you. Must be bz cooking up a storm always!

If you have the time, can you please post a recipe for an indian sweetmeat?

I always fail miserably when i try my hand at them. I am sure if the recipe came from you i would have better luck to impress family and friends! :P

Vanan

Cham said...

Hi Aunty,
I ven't seen any post ... Hope you are all doing good :)

Nimmi said...

Greetings from an Indian living in Brazil! I enjoyed reading your recipes and will try some of them. I love Chettinad cooking. Best wishes. Nimmi

Malar Gandhi said...

Aaah what a spicy inviting dish it it, bet it was aromatic and yummy.

Aruna said...

Thanks for this delicious recipe!!
Tried it today for the same measure you had posted & all was polished off at lunch :-), Thanks so much!!!!

Aruna

GR said...

Hi your receipe is very good.Do visit my blog click4homeideas.blogspot.com

G Harindra Kumar said...

This is called a Uppu Kari, but you are using salt in a very normal way. But then I wonder why it got its name, however I understand from a friend of mine who is from the Chettinad region that the Mutton is marinated in salt for 1 hour and then the prepared, any thoughts on this madam.

Solai Chidambaram said...

Harindra,This the authentic uppukari recipe which I got from my periamma who is 80 years.This has got the name uppukari because just salt and dry chillies are used.No masala powders.As far as I know Mutton should never be marinated.It will make the cooking process very difficult.Any veg or non veg will get cooked fast without salt.Since we use broiler chicken which will cook very fast we marinate it.

moonlotus said...

I tried ur recipe today. My wife did it. OMG its finger licking good. Thanks. Keep it coming.

Zarina said...

Hi! Just a small doubt. In the intro of the recipe you had mentioned there is no ginger garlic paste used, but the ingredients have ginger and garlic. Its the same as using the paste..Does it have any difference?

Solai Chidambaram said...

Zarina,note that crushed ginger and garlic are used.Not the paste.There will be lot of flavor difference.Moreover,there is no grinding involved which makes this dish unique.

Vulcan Eager said...

Aunty,

Can I use mutton instead of lamb?

Solai Chidambaram said...

yes vulcan ,you can use mutton too.

Asha Rajendran said...

pls help me...i've soaked mutton wit salt and let it dry under sun for more than a week ..i dont hav any clue hw to use it!pls do help me..

Solai Chidambaram said...

Asha,dry it nicely and store in air tight container or in fridge. Whenever you want to use it soak it in hot water overnight and pressure cook.If you want to fry it no need to soak.just show it in gas flame and cook it for a while and then soften it by smashing it with something hard.it will soften.Then fry it in oil.It will be very tasty with rice.